Freeze, dry and can: food preservation ideas to ensure you have the taste of summer all year long. 

As the warm days wane, it’s easy to start mourning the loss of summer food. While the thought of root vegetable dishes might feel cozy now, you know that there’s going to be a time of complete and utter food boredom when all you want is to stuff yourself with blackberries. Fortunately, we live in the modern era of freezers and ovens, and storing some of summer’s bounty is easier than you might think.

If you have an overflowing CSA box, or went on a berry picking extravaganza and are in need of some ideas for food preservation that will have you eating summer all year long, look no further.

1. Freeze fruit

One of the best tips for freezing fruit, particularly berries, is something I have watched my mother do for years. Cover a baking sheet with whatever you want to freeze – blueberries, apricots, blackberries, etc. – and place in the freezer. This allows the fruit to individually freeze, which means you avoid a mashed together frozen clump later. After it has frozen, remove from the freezer and put all the fruit into an airtight container.

2. Make sundried tomatoes

If there’s one item of summer bounty that I dream of in winter, it’s tomatoes. While they’re called “sun-dried,” you can of course do them in the oven.

3. Make jam

What better way to taste a bit of summer in the height of winter than a bright and colorful jam you made yourself?

4. Make compote or fruit butter and freeze it

Some people are intimidated by making jam. If canning isn’t up your alley, consider making compotes or fruit butter instead and just freezing them. It’s as easy as cooking down fruit, adding a little sweetener (if you want to) and then putting in a sealable container for storage in the freezer. I find it’s easy to store in smaller quantities, that way you don’t have to defrost a 2-gallon container of compote when you want to eat it.

5. Dehydrate fruit

If you have a dehydrator at home, drying fruit is easy, but it can even be done in your oven. Drying time in the oven will range from about 6-12 hours depending on which fruits you are doing.

6. Pickle things

What better way to use summer beans than pickling them? Or what about pickled red pepper? Pickling is of course one of the oldest forms of food preservation, and as long as you have a few mason jars and some storage space, there’s nothing stopping you.

7. Infuse vodka with fruit

If summer cocktails are your thing, then you definitely should make a few batches of infused vodka. Pick your summer fruits, infuse for 3 to 5 days, then strain the fruit out and you have a fruit base for cocktails that will last through the cold months; depending on how many cocktails you make of course.

8. Make a puree to freeze

Cook and puree eggplant and you have the base for a baba ghanoush later in the winter. If you want you can puree vegetables and then freeze them in an ice cube tray, which makes for easy small portions that later can be added to soups and beyond.

9. Make fruit leather

Pretend you’re 8 again and make fruit leather. Yes, you can roll it up and put it in your lunchbox.

10. Dry peppers 

Peppers are easy to dry and then can be used to spice up your winter dishes; a chili perhaps?

Related on EcoSalon

Easy Tips for Using the Last of Summer’s Produce

DIY at Home: How to Make Jam

10 Things to Turn Into Ice Cubes

Image: Klearchos Kapoutsis

The post 10 Food Preservation Ideas to Keep Eating Summer Produce All Year-Round appeared first on EcoSalon.

Because ice cream should be super simple.

When I came across one-ingredient ice cream on Food52, it seemed too good to be true. But it’s not.

The beauty is in bananas, which when frozen and put in the food processor, turn into a fluffy mass of goodness. And it’s raw. And it’s vegan.

I was so excited about the discovery I immediately sent it to fellow food connoisseur Aylin Erman, who promptly responded with “Girl, you need to make this ASAP. It changed my life.”

A life changing recipe that only involves one ingredient? Yes, please. But as we all know, bananas are only made better by chocolate, so this version gets the addition of homemade hazelnut chocolate spread (in other words: homemade Nutella) for a decadent but super simple dessert.

Vegan Chocolate Hazelnut Ice Cream

For ice cream:

• 3-4 frozen bananas

For chocolate hazelnut spread:

• 1 cup roasted hazelnuts
• 1/4 cup cocoa powder
• 1/2 teaspoon sea salt
• 1/8 cup sugar
• 1 teaspoon almond extract
• 4 tablespoons canola oil or hazelnut oil

Directions

To make chocolate hazelnut spread, put all ingredients in food processor and mix until a spreadable consistency.

To make ice cream, cut the bananas into small chunks and place on a baking pan. Freeze for at least 1-2 hours.

Place banana pieces into a food processor and churn until a smooth consistency.

Mix together two parts banana ice cream and one part chocolate hazelnut spread until well blended. Serve immediately or store in airtight container in freezer.

Want more food inspiration? Check out the rest of our Sunday Recipe series. 

The post Sunday Recipe: Simple Vegan Banana, Chocolate Hazelnut Ice Cream appeared first on EcoSalon.

A new twist on a classic, hot-weather favorite.

This eco beverage uses herbs that can be grown in your own backyard rather than tea grown on the other side of the globe. So pluck some homegrown mint and basil from your repurposed balcony planters and get started! The caffeine-free tea is light and refreshing — perfect for a sunny June day. Try pairing it with a Superfood Salad.

Serves 8

Ingredients:

• 1 cup fresh mint leaves
• 1 cup fresh basil leaves
• 8 cups hot water
• 1/3 cup sweetener of choice (simple sugar syrup, maple syrup, agave, honey, etc.)

Directions:

The post Recipe: Basil Mint Iced Tea appeared first on EcoSalon.